Mushrooms add a “meaty” texture to this curry and the sweet potato hold their shape beautifully. Use a hot curry paste if a fiery version is preferred.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
500 grams orange kumara, diced 2cm pieces
500 grams medium button mushrooms, halved
2 tablespoons curry paste (I used a massaman paste)
½ cup water
400-gram tin Italian cherry tomatoes
To serve
coriander and mint
thick plain yoghurt
hot cooked basmati rice
chopped roasted cashew nuts
warm flatbreads
METHOD
Heat the oil in a large sauté pan and add the onion and garlic. Cover and cook for 5 minutes. Add the kumara and mushrooms, season and cook for 10 minutes, stirring often.
Combine the curry paste and water together and stir into the pan. Add the tomatoes and bring to the boil. Reduce the heat and simmer gently for 15 minutes, stirring occasionally until the kumara is tender.
To serve: Add the coriander and serve the curry with dollops of yoghurt, ripped mint, rice, nuts and warm naan breads or other flatbreads. Serves 4.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!